Ingredients

15 ounces ricotta cheese

1 egg, beaten

pinch of nutmeg

1 teaspoon salt

1/2 cup grated Parmesan cheese

1 cup white flour

Preparation

  1. Drain ricotta placed in a strainer lined with cheese cloth. Drain for about 10 minutes; then squeeze out most of liquid.
  2. Transfer to a bowl and beat with the eggs until fluffy. Add nutmeg, salt, and grated cheese. Add flour, 2 T at a time, until mixture holds together and forms a ball.
  3. On a floured board, divide dough into 4 equal parts; then roll each into a log 1 inch in diameter. Cutlogs into 1 inch pieces; leave as theese, or shape into little cups with the front edge of a spoon. They now can be cooked or stored on a floured baking sheet, then refrigerated until ready to cook.
  4. Add gnocchi in small batches,about 10 at a time, into a pot of boiling salted water. Stir gently and reduce heat to simmer. Remove pasta with a slotted spoon when they float to the top. Serve hot the sauce of your choice.